Have you ever wanted to make your own tomato sauce from scratch? Me too! This is a very simple and delicious that comes from LaVarenne Pratique’s cookbook and can be used on egg, veggies or to fortify another sauce:
Sautee 1 finely chopped onion and carrot in 2 tbsp of butter for around 10 minutes. Stir in 2 tbsp of flour and stir. Cook together for a little while and then add 1 1/2 cups of broth. I used chicken but if you have veal stock, for for it. Bring to a boil and then add 2 lbs of peeled, seeded diced tomatoes. Then add I crushed garlic clove, a bouquet garni (I used parsley, basil, thyme and a bay leaf) and season. Simmer around 45 minutes and then straight. Season to taste. I also added a little sugar and tomato paste to create this rich and fabulous sauce that I will use for my next video: Baked Fennel with Lamb and Coriander.
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